Fuding Beef Balls 福鼎牛肉丸

Fuding Beef Balls (福鼎牛肉丸) begin with fresh beef leg meat, trimmed of sinew and pounded into a paste. Fuding (福鼎) municipal government describes a preparation that uses two heavy, square hammer-knives and finishes the balls gently in water before they are served with broth.

Pounding and shaping

The beef is cut into pieces and worked on a large chopping block. Salt, fish sauce and other seasonings are added during pounding, followed by minced fish and small pieces of fatty meat. The mixture is beaten by hand until it is sticky enough to cling to the fingers. A fist squeezes the paste through the opening between thumb and forefinger, and a spoon lifts each ball into warm water. The balls cook over a low flame for about eight minutes.

Broth and dipping sauces

For serving, the balls return to their cooking broth and are brought just to the boil. Sesame oil, pepper and chopped celery season the bowl, with shacha sauce or chilli sauce alongside. The gentle heat helps preserve the smooth texture described in the municipal recipe.